Food is on, trial run in motion!

[Paul Hart]

So far it seems to be cruising right at 250° at the 9 min mark.  It was up to about 256 for a min. It's about 40° out here right now.

[drholly]

Looking forward to this cook!

[Paul Hart]

Hanging around 245 now. I may need to slightly open the vent. I was very conservative with it because I didn't want to get it too hot. For now I'll let it be I guess. If it drops lower than 140 I guess I'll open it a tad.

[Paul Hart]

235 already! Guess I'll open the vent some. Hoping I lit it well enough. Used a chimney with 40 coals.

[Paul Hart]

Opened it a hair at 17:30 and 233°. Let see if it starts going up. If not I may start to panic. Lol. I know these are supposed to run a little hotter than normal. Like the 260 range right?

[Paul Hart]

33 min in, 245° but it's been hovering around 238 a lot. Hopefully it's working its way up some.

[Paul Hart]

Steady 253-254° for about 10 min now I guess.

[muebe]

Don't get offended but stop it!

That cooker works great from 235F to 325F

There is no "set" temperature. Let it do it's work.

If you find it is taking longer to cook than you want to you can open it a quarter.

It takes a long time between adjustments for temps to stabilize. You are going to go crazy trying to figure out temps this way.

[Paul Hart]

LOL!
Yeah I'm trying to let it stress me out. Right now I'm at 1:40 and stable at 267° For a while.  I'm letting it do its thing. Going to pop the lid for the first time at 2 hours and see what kind of mess I've made.
What temp should the thick part of the chicken breast be? It's a small chicken but I didn't split it. Left it whole like a turkey.

[smokeasaurus]

Gotta pile it on. When I first got my PBC, I drove Noah so nutty, he offered to fly to Los Angeles to show how me how to use the PBC without all the temp probes I had hooked up to it 

Just set your vent, let your coals get lit good, hang your meat, and take it easy 

[Pappymn]

LOL!
Yeah I'm trying to let it stress me out. Right now I'm at 1:40 and stable at 267° For a while.  I'm letting it do its thing. Going to pop the lid for the first time at 2 hours and see what kind of mess I've made.
What temp should the thick part of the chicken breast be? It's a small chicken but I didn't split it. Left it whole like a turkey.

Go for 160 degrees in the deepest part of the breast

[Las Vegan Cajun]

Gotta pile it on. When I first got my PBC, I drove Noah so nutty, he offered to fly to Los Angeles to show how me how to use the PBC without all the temp probes I had hooked up to it 

Just set your vent, let your coals get lit good, hang your meat, and take it easy

There's the best advice ever on the PBC. I've never put a thermometer inside my PBC, just followed the instructions from their videos and every thing I've cooked in it has turned out good.   I have probed the meat I'm cooking with my Thermapen, to check for the IT I'm aiming for, and that's it.

[Paul Hart]

Is the chicken typically a little pink out of this thing or am I not done yet? Regardless, I probed over 160 and it tastes RIDICULOUS good. It's almost stupid how good this tastes for what was done to it. Should I stop eating it? Lol I'm such a newb and such a second guesser.

[Paul Hart]

Breast meat is white but the legs and stuff seem pinkish tinted instead of dark like i would expect.

[Las Vegan Cajun]

Is the chicken typically a little pink out of this thing or am I not done yet? Regardless, I probed over 160 and it tastes RIDICULOUS good. It's almost stupid how good this tastes for what was done to it. Should I stop eating it? Lol I'm such a newb and such a second guesser.

The pinkish color of the dark meat is typical when smoked like that in the PBC, as long as the dark meat IT is 175F degrees its done.